Description
Delicious gluten-free lemon poppy seed muffins, perfect for spring gatherings and hosting.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup honey or maple syrup
- ¼ cup coconut oil, melted
- 1 tablespoon lemon zest
- ¼ cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the almond flour, coconut flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container for up to 3 days.
- For added flavor, consider adding a lemon glaze on top.
- Make sure to use gluten-free certified ingredients if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg